Cocoa Butter Improvers - AAK

Bloom inhibiting effect
In warm climates it is not enough to have
a chocolate which is form stabile and hard
with a good snap. It is also very important
that the chocolate is bloom stabile – not
only in an isothermal storage temperature
but also in a more realistic cycling temperature
where the change is on a daily basis
with fluctuating temperatures.
Figure 7: Dark chocolate
Cycle test 20 °C – 25 °C – 31 °C
Visual bloom Gloss reduction
9
8
7
6
5
4
3
2
1
0
0 2 4 6 8 10 12 14 16 18
Days
0 % ILLEXAO HS 90
5 % ILLEXAO HS 90
10 % ILLEXAO HS 90
Figure 8: Milk Chocolate
Cycle test 20 °C – 25 °C – 31 °C
Visual bloom Gloss reduction
Cocoa Butter Improvers
Heat stability in chocolate products
Figures 7 and 8 show a shelf life test for a
dark chocolate and milk chocolate respectively
with and without ILLEXAO HS 90.
All tablets are cycled between 25 and 31
degrees Celsius two times per day and evaluated
after 6 hours at 20 degrees Celsius
two times per week.
“Character 4” (the dotted line) is given
for the first visible bloom development on
9
8
7
6
5
4
3
2
1
0
0 2 4 6 8 10 12 14
Days
0 % ILLEXAO HS 90
5 % ILLEXAO HS 90
10 % ILLEXAO HS 90
the surface of the tablets. The bloom inhibiting
effect of ILLEXAO HS 90 in a chocolate
stored at warm conditions is extensively
more positive!
There is a positive correlation between
higher content of ILLEXAO HS 90 in the
chocolate and higher bloom stability.
Other aspects
Addition of ILLEXAO HS 85 or ILLEXAO
HS 90 to a chocolate will influence other
aspect in the production as well.
Typically is will be necessary to adjust
both tempering machines and cooling tunnels
as the ILLEXAO HS will accelerate the
crystallization speed of the chocolate – and
the chocolate will initiate its solidification at
a higher temperature.
Consequently, we will see faster tempering
which results in higher capacity on the
production line – as well as an earlier final
crystallization in the cooling tunnel.
For more information,
please contact our highly
skilled technical staff on:
chocolate@aak.com
or call +45 87 30 60 00.
7 www.aak.com